1Preheat your oven to 350F and grease the bottom and sides of your cake pan.
2Preheat your oven to 350F and grease the bottom and sides of your cake pan.
3Preheat your oven to 350F and grease the bottom and sides of your cake pan.
4Add a circle of parchment paper to the bottom of the pan, followed by more oil or spray.
5Add a circle of parchment paper to the bottom of the pan, followed by more oil or spray.
6Add a circle of parchment paper to the bottom of the pan, followed by more oil or spray.
7In a large bowl, use your hands to massage the lemon zest into the sugar for several minutes to release oils and enhance lemon flavor.
8In a large bowl, use your hands to massage the lemon zest into the sugar for several minutes to release oils and enhance lemon flavor.
9In a large bowl, use your hands to massage the lemon zest into the sugar for several minutes to release oils and enhance lemon flavor.
10Add the eggs, extra virgin olive oil, milk, lemon juice, and vanilla to the bowl and whisk until smooth and combined.
11Add the eggs, extra virgin olive oil, milk, lemon juice, and vanilla to the bowl and whisk until smooth and combined.
12Add the eggs, extra virgin olive oil, milk, lemon juice, and vanilla to the bowl and whisk until smooth and combined.
13Add in the gluten-free flour, ground pistachios, baking soda, baking powder, and kosher salt to the bowl and stir with a spatula until just combined, do not overmix.
14Add in the gluten-free flour, ground pistachios, baking soda, baking powder, and kosher salt to the bowl and stir with a spatula until just combined, do not overmix.
15Add in the gluten-free flour, ground pistachios, baking soda, baking powder, and kosher salt to the bowl and stir with a spatula until just combined, do not overmix.
16Pour cake batter into the prepared pan.
17Pour cake batter into the prepared pan.
18Pour cake batter into the prepared pan.
19Transfer the pan to the oven and bake for about 30 minutes.
20Transfer the pan to the oven and bake for about 30 minutes.
21Transfer the pan to the oven and bake for about 30 minutes.
22Let the cake cool completely for about 2 hours before adding the frosting.
23Let the cake cool completely for about 2 hours before adding the frosting.
24Let the cake cool completely for about 2 hours before adding the frosting.
25Once the cake has cooled, add mascarpone cheese and powdered sugar to a large bowl or the bowl of a stand mixer and beat until smooth and combined.
26Once the cake has cooled, add mascarpone cheese and powdered sugar to a large bowl or the bowl of a stand mixer and beat until smooth and combined.
27Once the cake has cooled, add mascarpone cheese and powdered sugar to a large bowl or the bowl of a stand mixer and beat until smooth and combined.
28Then, add in heavy cream and vanilla extract and beat again until stiff peaks form.
29Then, add in heavy cream and vanilla extract and beat again until stiff peaks form.
30Then, add in heavy cream and vanilla extract and beat again until stiff peaks form.
31Spread the mascarpone whipped cream frosting evenly over the top of the cooled cake.
32Spread the mascarpone whipped cream frosting evenly over the top of the cooled cake.
33Spread the mascarpone whipped cream frosting evenly over the top of the cooled cake.
34Top with extra crushed pistachios and lemon slices.
35Top with extra crushed pistachios and lemon slices.
36Top with extra crushed pistachios and lemon slices.
Ingredients
1 cup cane sugar or granulated sugar
1 cup cane sugar or granulated sugar
1 cup cane sugar or granulated sugar
2 tbsp lemon zest from about 2-3 lemons
2 tbsp lemon zest from about 2-3 lemons
2 tbsp lemon zest from about 2-3 lemons
3 large eggs
3 large eggs
3 large eggs
0.75 cup extra virgin olive oil
0.75 cup extra virgin olive oil
0.75 cup extra virgin olive oil
0.5 cup milk of choice, I prefer whole milk
0.5 cup milk of choice, I prefer whole milk
0.5 cup milk of choice, I prefer whole milk
0.25 cup fresh lemon juice from about 1-2 lemons
0.25 cup fresh lemon juice from about 1-2 lemons
0.25 cup fresh lemon juice from about 1-2 lemons
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
1.5 cups gluten free 1-to-1 flour or normal AP flour
1.5 cups gluten free 1-to-1 flour or normal AP flour
1.5 cups gluten free 1-to-1 flour or normal AP flour
1 cup finely ground pistachios
1 cup finely ground pistachios
1 cup finely ground pistachios
1 tsp baking powder
1 tsp baking powder
1 tsp baking powder
0.25 tsp baking soda
0.25 tsp baking soda
0.25 tsp baking soda
0.5 tsp kosher salt
0.5 tsp kosher salt
0.5 tsp kosher salt
4 oz mascarpone cheese
4 oz mascarpone cheese
4 oz mascarpone cheese
0.5 cup powdered sugar
0.5 cup powdered sugar
0.5 cup powdered sugar
pinch kosher salt
pinch kosher salt
pinch kosher salt
0.75 cup heavy cream
0.75 cup heavy cream
0.75 cup heavy cream
splash vanilla extract
splash vanilla extract
splash vanilla extract
Equipment
parchment paperFood Processorkitchen scale2 large bowlsmicroplane zesterwhiskspatula9" springform cake panhand mixer or stand mixerOffset Spatula
Tips
For accurate results, measure ingredients with a digital kitchen scale.
If not using a scale, use the spoon and level method for flour.
Use raw, unsalted shelled pistachios and pulse them in a food processor until finely ground, being careful not to over-pulse into butter.
Store the cake in the refrigerator due to the mascarpone whipped cream frosting. It stays delicious for several days.
You can make this cake dairy-free by using non-dairy milk and a dairy-free whipped cream frosting alternative.